23 



V. SOME NOTES ON DIMENSIONS OF PACKAGES IN 

 RELATION TO COOLING. 



The question of size and shape of package to be used with any partic- 

 ular variety is of first-class importance in storing or shipping fruit; 

 important not merely in respect of cost and convenience of package, or 

 the degree of firmness of the fruit that will sustain the weight of the fruit 

 above it in the package ; but important more especially on account of the 

 rate at which the whole of the fruit in the package will cool to the tem- 

 perature of the refrigerator. Slowly ripening fruits, such as winter apples 

 and winter pears, may be safely packed in a case that cools slowly. But 

 quickly ripening fruits, to be preserved, must be cooled very quickly to a 

 temperature of 40 degrees or below, in order to delay the ripening and 

 decaying processes- With a peach that will ripen and begin to decay two 

 days after picking, a few hours' delay in cooling will make relatively a 

 great difference in the length of its life- For such fruit as this, a package 

 must be used that allows the most rapid rate of cooling. 



With these principles in mind, the following temperature tests were 

 made at the Cold Storage Warehouse at the Agricultural College- Four 

 packages were filled with apples, and long thermometers were inserted 

 in the midst of the fruit, the bulbs being at the centres of the packages 

 and the stems and reading scales standing out of the packages in view of 

 the observer. The packages were then headed, placed in a warm room 

 and kept for a week until they reached a uniform temperature of 64 

 degrees F., and then were transferred to a room in the warehouse that 

 is kept at a temperature of from 32 degrees to 34 degrees. The packages 

 were: 



1. An ordinary large apple barrel. 



2- A bushel box 10x11x20 inches, with close joints practically air 

 tight. 



3- A Georgia peach carrier 10x11x20 inches, with open spaces at 

 sides ; the fruit within was packed in the six baskets, and among these 

 baskets were empty spaces permitting circulation of air- 



4- A half-bushel box 5x11x20 inches, with open spaces at sides* 

 bottom and top. 



(1) 



Package Time of observation Amonnt of cooling 



a.m. p.m. 



Barrel ]0.30to2.00 3^ hours 64.5 60.5 equal 4" 



Bushel (closed joints) 10.30 to 2.00 3^ hours 64.5 57.5 " 7 « 



Bushel (open) 10.30 to 2.00 3l hours 64.5 54 " lOi" 



Half-bushel 10.30 to 2.00 3i hours 64 51 " 12° 



(2) p.m. p.m. 



Barrel 2.00 to 8.00 6 hours 90.5 57 " 3^"^ 



Bushel (closed joints) 2.00 to 8.00 6 hours 57.5 50 " lh° 



Bushel (open joints) 2.00 to 8.00 6 hours 54 43 " 11° 



Half-bushel 2.00 to 8.00 6 hours 51 40 " 11 * 



Total : a.m. p.m. 



Barrel 10.30 to 8.00 9i hours 94.5 57 " 7^° 



Bushel (closed joints) 10.30 to 8.00 9i hours 64.5 50 " 14^" 



Bushel (open joints) 10.30 to 8.00 9i hours 64.5 43 " 21^<, 



Half-bushel 10.30 to 8.00 9* hours 64 40 " 24° 



